Food safety inspections

The frequency of these inspections is determined by a risk rating score which assesses the level of risk at each premises. Inspections of high risk premises can be as frequent as twice a year.  EC approved premises are subject to a fixed number of inspections depending on the nature of the food handled.

People running food businesses are entitled to expect from inspectors:

• a courteous manner;
• to be shown identification;
• feedback from any inspection, such as information about hazards which have been identified and guidance on how they could be avoided;
• a clear distinction between what the inspector is recommending them to do because it is good practice and what they must do to comply with the law;
• to be given the reasons in writing for any action they are asked to take;
• where there is an apparent breach of law, a statement of what that law is;
• reasonable time to meet statutory requirements, except where there is an immediate risk to public health;
• to be told the procedures for appealing against council action.

The inspectors' powers

• They can take samples and photographs and inspect records.
• People running food businesses and their employees must not obstruct inspectors.
• Inspectors may write and ask businesses to put right any problems they find.
• Where breaches of the law are identified that must be put right, they may serve people with an improvement notice.
• They can detain or seize suspect food. In serious cases, they may decide to recommend a prosecution.
• If the prosecution is successful, the court may impose prohibitions on processes and the use of premises or equipment, fines and possibly imprisonment.
• If there is an imminent health risk to consumers, inspectors can serve an emergency prohibition notice that forbids the use of the premises or equipment. A notice must be confirmed by the court.

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